Full written recipe for Gur Papdi / Gor Papdi / Sukhdi
Prep time: 10-15 minutes
Cooking time: 25-30 minutes
Serves: 6-8 people
Ingredients:
MELON SEEDS | मगज़ 1/3 CUP
WHITE SESAME SEEDS | सफेद तिल 1/3 CUP
DRY COCONUT | सूखा नारियल 1/3 CUP (DESCICCATED)
EDIBLE GUM | गोंद 1/3 CUP
CASHEW | काजू 1/2 CUP
ALMOND | बादाम 1/2 CUP
GHEE | घी 1.5 CUPS
WHEAT FLOUR | गेहूं का आटा 1 CUP
KARKARA AATA | करकरा आटा 1 CUP
GREEN CARDAMOM POWDER | हरी इलायची का पाउडर 1/2 TSP
LONG PEPPER POWDER | पिप्पली / गनठोड़ा पाउडर 1 TBSP
GINGER POWDER | सौंठ 1 TBSP
NUTMEG | जायफल A PINCH (GRATED)
JAGGERY | गुड़ 1 CUP (CHOPPED)
GHEE | घी AS REQUIRED
Method:
Set a pan over high flame & once it gets hot lower the flame & add in the melon seeds & white sesame seeds, fry roast them over low flame until they get almost light golden brown.
Further transfer them in a bowl & add the coconut in the same pan & dry roast it until light golden brown then transfer it into a separate bowl & cool it down.
Remove a few teaspoons of the melon & sesame seeds in a separate bowl to use it as a garnish.
Further transfer the remaining melon & sesame seeds in a mixer grinder jar & grind it into a coarse powder & then transfer it into a mixer grinder jar.
Add the edible gum into a mixer grinder jar & grind it into a coarse powder.
Add the cashews & almonds in a chopper & grind them into a coarse powder as well.
To make the mixture add the ghee into a hot deep pan, once the ghee melts add wheat flour & karkara aata, make sure you keep stirring it continuously to prevent the formation of lumps.
Cook the flour over low flame until it turns into a dark biscuity colour, this process will take 12-15 minutes.
Once the flour becomes dark biscuity in colour, add the edible gum powder, make sure you add it carefully as the ghee & flour mixture will fluff up once you add the gum powder, stir & cook over low flame for 1-2 minutes.
Further switch off the flame & add the melon & sesame seed powder, cashew almond powder, coconut, cardamom powder, long pepper power, ginger powder & nutmeg powder, mix well then add the chopped jaggery & mix until all the jaggery dissolves, make sure you keep the flame off, you don’t have to cook the jaggery or else it will result in a hard gur papdi.
Once all the jaggery melts, grease a large plate with ghee & add the mixture into the plate.
Further level out the mixture using a spatula & then flatten is out using a potato masher, further garnish with the reserved melon seeds & sesame seeds & let the gur papdi set for 10 minutes, then cut it into squares & let it set completely.
Once set, demould the cut gur papdi.
Your gur papdi is ready.
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Chapters
00:00 Intro
1:11 Prep
5:18 Cooking
8:12 Setting
9:35 Plating
9:58 Outro
